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Receta Hellfire Shrimp With Black Rice
by Global Cookbook

Hellfire Shrimp With Black Rice
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  Raciónes: 4

Ingredientes

  • 20 x jumbo shrimp peeled, deveined, and tails left on
  • 2 tsp whole butter
  • 1 Tbsp. minced garlic
  • 1/2 Tbsp. minced ginger
  • 3/8 c. finely-diced Spanish onion
  • 1/3 c. finely-diced green pepper
  • 2 2/3 Tbsp. finely-diced red pepper
  • 1/2 x habanero pepper seeded
  • 1/2 Tbsp. Tabasco brand Habanero Pepper Sauce
  • 2 Tbsp. light rum Juice and zest of 1 small lime Juice and zest of 1 small lemon
  • 1/4 c. small-diced Spanish onion
  • 2/3 c. rice
  • 11 ounce reserved liquid from cooking black beans
  • 1 tsp dry thyme dry
  • 1 tsp dry oregano dry
  • 1 dsh cayenne pepper
  • 1 tsp cumin Salt to taste Freshly-grnd black pepper to taste
  • 1 1/2 Tbsp. cilantro fresh, minced
  • 1/2 Tbsp. Tabasco brand Green Pepper Sauce

Direcciones

  1. Saute/fry shrimp in whole butter. Deglaze with light rum. To make Hellfire Sauce, aromatize garlic and ginger in butter. Add in onions, bell peppers, and Tabasco brand Habanero Pepper Sauce, and cook till onion is translucent/soft. Deglaze with rum. Add in fruit juices and zest. Puree and check for seasonings.
  2. To make black rice, saute/fry onions in 2 Tbsp. oil till translucent/soft. Add in rice and coat with oil. Add in black bean juice, thyme, oregano, cayenne pepper, cumin, salt and pepper. Bring to a boil, cover and simmer for 18 min. When rice is done, add in cilantro and Tabasco brand Green Pepper Sauce and serve immediately.
  3. To serve, place black rice in middle of plate. Surround with shrimp and sauce. Lace plate with mango puree.
  4. This recipe yields 4 servings.